Hand-shredded eggplant with soy sauce
By RickieJohns
Eggplant is a dish that likes big oil. When frying, you usually need to put a lot of oil or meat to make it fragrant and delicious. For example, the eggplant among the three delicacies of northeastern cuisine, restaurants need to use oil first, but this is not in line with the health concept. So, I spent some time studying how to use less oil to make eggplant taste better. After several experiments and comparisons, I have summarized the good methods introduced to you in this article.
Recipe Recommendations
- eggplant three
- green pepper one or two
- pork 50 grams
- garlic a
- peanut oil 30-50 grams
- spaghetti sauce 20 grams
- salt appropriate amount
- chicken essence a little
- MSG a little
Steps for Hand-shredded eggplant with soy sauce
1
Buy fresh eggplant. Tear the eggplant by hand into strips of the right size
2
Green pepper cutting hob.
3
Slice pork. Cut the garlic horizontally or beat it directly.
4
Put peanut oil in the pan and cook it to 70% heat, add the meat slices and fry it to change color, turn to low heat, add the flour paste and fry until fragrant.
5
Pour in the shredded eggplant strips and stir fry well, turn to medium heat, add garlic slices, and continue to stir fry. To prevent sticking to the pan, you need to keep turning the vegetables. The whole process takes about 10 minutes. Do not add water during the process, because the fresh eggplant itself contains enough water.
6
When the eggplant is stir-fried and soft, add green peppers and continue to stir-fry. After the green peppers are cooked, add appropriate amount of salt, monosodium glutamate, and chicken essence to serve on a plate.